Eggless banana chocolate mousse with raspberries

2xsIngredients (4servings):

  • 4 ripe bananas, sliced into coins and freezed overnight
  • 1/3 cup cream, chilled overnight (GF)
  • 3 tablespoons cocoa powder (GF)
  • 3 tablespoons Muscovado sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons Nutella
  • 400g raspberries to garnish




Melt sugar, coconut oil, cocoa powder and Nutella over a hot-water bath. Take off the heat and stir. Cover with clingfilm and place in a fridge for at least 3 hours.

In a blender whiz the banana coins and cream with the Nutella mixtue until creamy.

Divide between 4 glasses. Garnish with raspberries. Serve imediately.



GF – make sure the ingredient doesn’t contain traces of gluten!


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